Bacon Scallops with Garlic Butter Sauce

6 slices bacon, diced
2 lb scallops
Kosher salt and freshly ground black pepper, to taste
1 cup unsalted butter
6 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 crushed red pepper flakes, optional
2 tbsp chopped fresh parsley leaves

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.

2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.

4. Serve immediately, garnished with parsley, if desired.

Serves 4-6.

Note: We served this with angel hair pasta to capture every bit of that delicious sauce.

(adapted from Damn Delicious)

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Bay Scallops and Parmesan Angel Hair

12 oz angel hair
6 tbsp flour
1 tsp salt
1.5-2 lbs bay scallops, rinsed
4 tbsp olive oil, divided
2 tbsp butter
1 tbsp coarsely cracked black pepper
1/3 cup whipping cream
1.25 cups freshly grated Parmesan cheese
6 oz baby spinach, rinsed and patted dry
lemon juice
additional pepper and Parmesan (optional)

1. Cook angel hair according to package directions. Reserve 1.5 cups of cooking water, before draining pasta and setting aside.

2. While pasta cooks, combine flour and salt in a small bowl. Toss scallops in flour mixture and set aside.

3. In the pasta pot, heat 2 tbsp of the olive oil and the butter over medium heat. When butter is melted and beginning to bubble, add pepper. Cook and stir 1 minute. Carefully add about 3/4 cup reserved pasta water (mixture may steam) and bring to a boil. Add pasta, whipping cream and grated Parmesan. Cook and stir until cheese is melted and pasta is coated. Remove from heat, cover and keep warm.

4. In a large skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add half the scallops and cook for 2 minutes per side or until opaque and firm. Transfer to a plate. Repeat with remaining scallops, adding a bit more olive oil if necessary. Set scallops aside.

5. Add spinach to skillet, cook and toss about 1 minute or until just wilted.

6. To serve, arrange scallops and spinach over a bed of angel hair, with lemon juice, and additional pepper and grated Parmesan, if desired.

Serves 4-6.

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Linguine with Clam Sauce

8 oz linguine, uncooked
2 tbsp olive oil
2 cloves garlic, minced
4 cans (6.5oz each) chopped clams, two drained, two undrained
1/2 cup diced roasted red pepper
2 tbsp fresh parsley
1 tbsp lemon juice
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

1. Cook linguine according to package directions. Drain, cover and set aside.

2. In a large skillet, heat oil over medium heat. Add garlic, stirring frequently; cook for 30 seconds. Add clams, roasted red pepper, parsley, lemon juice, oregano, crushed red pepper, salt, pepper and Parmesan. Bring to a boil, then reduce heat to low and simmer 5 minutes.

3. Add sauce to pasta, tossing with tongs to coat thoroughly. Serve with additional grated Parmesan if desired.

Serves 4.

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Mini Crab Cakes

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
1 lb lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
lemon wedges

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worchestershire sauce, egg and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they are golden on both sides, approximately 3 minutes per side, adding more oil as needed. Serve warm with lemon wedges.

Makes 12 crab cakes.

Notes: There is a Fire Roasted Aioli Sauce I think might complement the crab cakes very well, which I will link to once we've tried it, if my suspicion is correct.

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Scallops with Mushrooms and Spinach

40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges

1. Preheat oven to 275.

2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.

3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.

4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.

Serves 6.

(from Lil Foot's Mommy)

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Romaine-Wrapped Tilapia with Red Onion and Capers

nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers

1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.

2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.

3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.

Serves 4.

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Tuna Cakes

2 cans (6oz each) light tuna in water, drained, flaked
1 pkg (6oz) Stove Top Stuffing for Chicken
1 cup shredded Cheddar cheese
1/2 cup shredded carrots
1/3 cup mayo
2 tbsp sweet pickle relish
3/4 cup water

1. Mix tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl. Cover the bowl and refrigerate for 10 minutes.

2. Heat a large non-stick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 cup for each cake. Gently flatten cakes using a spatula. Cook 3 minutes on each side or until golden brown on both sides, turning cakes over carefully.

Serves 6 (2 cakes each).

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Tilapia with Lemon-Butter Wine Sauce

4 teaspoons of flour, divided
1 teaspoon seasoned salt
5-6 sprigs fresh Italian parsley
1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

1. Place 3 teaspoons of flour & the seasoned salt into a large zip-top plastic bag; shake to mix & set aside. Chop parsley coarsely, leaves only. Slice the lemon in half & set both halves aside.

2. Check fish for bones by pressing on the fillets with fingertips & remove. Add fish to zip-top bag; seal tightly & shake to coat. Preheat a large saute pan on medium-high heat 2-3 minutes.

3. Place 1 tablespoon butter in pan & swirl to coat. Add fish & cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden & flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter & 1 teaspoon flour, the wine & squeeze the juice from the lemons into the saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into sauce & serve over fish.

Serves 4.

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